Curried Squash Soup

Preheat oven to 425ºF. Line a baking sheet with foil.

Combine squash and both potatoes with 1 tablespoon oil, ¼ teaspoon cinnamon, ¼ teaspoon curry powder (make them heaping if you’d like), and salt. Toss together to coat vegetables. Arrange in a single layer on baking sheet. Roast for about 30 minutes, until fork tender.

When vegetables are almost done, heat remaining ½ tablespoon oil in a bottom of a large stock pot over medium heat. Add onion and apple. Saute 3–5 minutes, until softened. Add garlic, remaining ½ teaspoon curry powder, ginger, garam masala, cumin, and remaining ¼ teaspoon cinnamon. Saute 1–2 minutes, until fragrant and heated through. Do not let this burn.

Add roasted vegetables and broth. Bring to a boil. Simmer for 30 minutes, until vegetables are soft and flavors combined.

Remove from heat. Stir in orange juice. Blend soup until smooth. Add more juice or broth if needed to thin out the consistency. Serve warm, with cilantro if desired.